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5 from 2 votes

Grilled Rib Eye Steak with Parrano Herb Compound Butter

Parrano and herb in butter on a perfectly grilled steak? Yes, that's summer!
Prep Time10 minutes
Cook Time12 minutes
Chilling Time2 hours
Total Time2 hours 22 minutes
Course: Main Course, Dinner
Cuisine: Italian
Servings: 4 servings
Author: Gaby Dalkin


For the Parrano Herb Compound Butter

  • ½ cup unsalted butter softened
  • 1 tablespoon finely chopped fresh parsley
  • 1 tablespoon chopped fresh chives
  • 1 garlic clove chopped
  • ¼ cup shredded Parrano cheese
  • Salt and pepper

For the Grilled Rib Eye Steak

  • 4 - 1½-inch-thick rib-eye steaks about 1 pound each
  • Salt and pepper


For the Parrano Herb Compound Butter

  • Mix together all the ingredients in a small bowl and mix together until smooth. Then cover and chill for at least 2 hours to let the Parrano cheese and herbs infused into the butter.

For the Grilled Rib Eye Steak

  • Season both sides of the rib eyes with plenty of salt and pepper. Heat an indoor or outdoor grill to medium high heat. Grill steaks to desired doneness, about 6 minutes per side for medium-rare, 8 minutes per side for medium. Remove the steaks from the heat, and let rest for 5-10 minutes.
  • Slice steak to serve, top with spoonful of chilled Parrano Herb Compound Butter, and serve.


Yes, these are BIG steaks! Leftovers are great on top of salads. Be sure and slice those leftovers across the grain so that it is tender and easy to chew.


Calories: 937kcal | Carbohydrates: 1g | Protein: 71g | Fat: 73g | Saturated Fat: 37g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 29g | Trans Fat: 1g | Cholesterol: 273mg | Sodium: 281mg | Potassium: 935mg | Fiber: 0.1g | Sugar: 0.1g | Vitamin A: 926IU | Vitamin C: 2mg | Calcium: 108mg | Iron: 6mg